Strawberry Custard Tart

Make the tart crust dough and let it rest for 15-20 minutes in the freezer or 1 hour in the fridge.

While the dough is resting, make the pastry cream and let it cool at room temperature, then keep in the fridge.

Remove the dough from the fridge/freezer, roll it out, place it into the tart pan, freeze the dough in the pan, and then bake.

Optional: Cover the baked and cooled tart crust with melted chocolate.

Cut the strawberries as desired for decoration.

Remove the pastry cream from the fridge and stir with a whisk until smooth.

Fill the tart crust with pastry cream using a spoon or piping bag.

Decorate the tart with strawberries.

Optional: Prepare apricot glaze by cooking apricot jam with water for 2 minutes, strain, and let it warm before coating the strawberries.